Food Biochemistry and Food Processing

562 Part V: Fruits, Vegetables, and Cereals quality of biscuits (cookies). Cereal chemistry 75(5): 606–611. Birlouez-Aragon I, N ...

24 Nonenzymatic Browning of Cookies, Crackers, and Cereals 563 García-Baños JL, Corzo N, Sanz ML, Olano A. 2004. Maltulose and f ...

564 Part V: Fruits, Vegetables, and Cereals ymethylfurfural as an index of milk protein glycosy- lation. Journal of Agricultural ...

24 Nonenzymatic Browning of Cookies, Crackers, and Cereals 565 van Boekel MAJS, Zia-Ur-Rehman. 1987. Determin- ation of HMF in h ...

25 Rye Constituents and Their Impact on Rye Processing T. Verwimp, C. M. Courtin, and J. A. Delcour* 567 Classification Producti ...

568 Part V: Fruits, Vegetables, and Cereals as its relatively good overwintering ability guarantee continuing interest in the ce ...

25 Rye Constituents and Their Impact on Rye Processing 569 age. The chains of amylopectin can be classified into three types: A- ...

570 Part V: Fruits, Vegetables, and Cereals et al. (2004) of 49.2–51.4°C. Rye starch has some- what lower gelatinization tempera ...

25 Rye Constituents and Their Impact on Rye Processing 571 arabinoxylan I and arabinoxylan II. Arabinoxylan I contains mainly un ...

572 Part V: Fruits, Vegetables, and Cereals reported. Whether the water-extractable arabinoxy- lans from rye bran have a higher ...

25 Rye Constituents and Their Impact on Rye Processing 573 Ferulic acid and ferulic acid dehydrodimer con- tents in rye vary fro ...

574 Part V: Fruits, Vegetables, and Cereals al. 1997, Nilsson et al. 2000) and temperature, pH, and salt concentration (Girhamma ...

25 Rye Constituents and Their Impact on Rye Processing 575 researchers also purified secalins of low molecular weight (LMW) (10– ...

576 Part V: Fruits, Vegetables, and Cereals consistent with a higher proportion of repetitive sequences in the former group (She ...

25 Rye Constituents and Their Impact on Rye Processing 577 glutamine/glutamate, proline, and phenylalanine and the absence of cy ...

578 Part V: Fruits, Vegetables, and Cereals with inhibition activity against these enzymes. Pre- sumably, these enzyme inhibitor ...

25 Rye Constituents and Their Impact on Rye Processing 579 components. Enzymic hydrolysis also depends on the substrate selectiv ...

580 Part V: Fruits, Vegetables, and Cereals activities have also been found in whole meal extracts from ungerminated rye seeds b ...

25 Rye Constituents and Their Impact on Rye Processing 581 RYE PROCESSING While rye processing has gained interest because of it ...

582 Part V: Fruits, Vegetables, and Cereals is sticky and difficult to sift, generous sifting sur- faces are required (Zwingelbe ...